You may also like
Categories:
extra-virgin olive oil carrot celery onion garlic bay leaf salt tomato paste white wine chicken stock pork shoulder ground cloves milk Pasta parsley Romano
Viewed: 1 - Published at: 7 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 1 carrot, finely chopped
- 2 ribs celery from the heart with leafy tops, finely chopped
- 1 onion, finely chopped
- 3 to 4 cloves garlic, finely chopped
- 1 bay leaf
- Salt and freshly ground black pepper
- 1/4 cup tomato paste
- 1 cup dry white wine, or medium bodied red
- 2 cups chicken stock
- 3/4 pound to 1 pound cooked shredded pork shoulder
- Pinch ground cloves
- 2/3 cup milk
- 1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions
- A handful finely chopped parsley leaves
- Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano
Method
- Heat a Dutch oven or other heavy pot over medium-high heat.
- Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic.
- Stir in the bay leaf and season with salt and pepper, to taste.
- Cook the vegetables until soft, about 5 to 6 minutes.
- Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute.
- Stir in the stock and bring sauce to a simmer.
- Add the pork and season with a pinch of ground cloves.
- When the sauce returns to a simmer add the milk and reduce the heat to low.
- Let the sauce mellow while you bring the water to boil for the pasta or polenta.
- Sauce may be made ahead and reheated over medium-low heat.
- Add a splash of stock or water to thin the sauce, if necessary.
- Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.
